Category: Salads

Are you having a 4th of July party this year? If the answer is yes then you need to try this fun, light, and fluffy salad. It will satisfy your party guests with its sweet flavor and heavenly fresh strawberries. And it’s so simple to make with four ingredients that it won’t keep you from your party and the fireworks.

When I was creating this recipe I had an idea that it would be great served over angel food cake with blueberries and strawberries for the 4th of July. Well trust me, though it tasted delicious…it was a visual disaster!

So I had some leftover topping in my refrigerator after the experiment and since it tasted so good I thought it was worth a little tweaking. I added marshmallows, left out the blueberries, and viola this salad (come on, who are we kidding, desert, right?) was created.

So let’s get started whipping up this fun salad. Start by making a 3 oz. package strawberry Jello according to the package directions. Place bowl of Jello in the refrigerator for about an hour or until thickened but not set. While you are waiting for the Jello to be ready you can clean and chop up the 1 pint of strawberries.

Then when the Jello is ready after an hour then mix it in a bowl with an 8 oz. container of Cool Whip that has been thawed in the refrigerator.

Next fold in the chopped strawberries.

Then add in 2 cups of miniature marshmallows.

Now chill the salad for at least 3 hours in the refrigerator. Now you are ready to enjoy this salad at your 4th of July party.

Start by making a 3 oz. package strawberry Jello according to the package directions. Place bowl of Jello in the refrigerator for about an hour or until thickened but not set. While you are waiting for the Jello to be ready you can clean and chop up the 1 pint of strawberries.

Then when the Jello is ready after an hour then mix it in a bowl with an 8 oz. container of Cool Whip that has been thawed in the refrigerator.

Next fold in the chopped strawberries.

Then add in 2 cups of miniature marshmallows.

Now chill the salad for at least 3 hours in the refrigerator.

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The first day of Spring was last Sunday and if you are like me you are starting to plan and dream about your garden. I have a large flower garden in my back yard so usually I am dreaming about what flowers to plant.

However, for the past few years I have grown a few vegetables, and many of the vegetables I have grown are included in this flavorful Spring Pasta Salad: radishes, green pepper, red onions, and grape tomatoes. These four main vegetables come together beautifully as they get tossed into a tangy dressing with shell pasta. This combination is perfect for any celebration including Easter which will be here before you know it.

Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.

While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.

Now set the vegetables to the side and mix up your dressing. In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, 1/2 cup of white vinegar, 1/4 teaspoon of salt, and 1/2 cup of sugar.

Drain your pasta and rinse it in cold water. Now you can mix everything together in a large bowl.

Refrigerate for at least 3 hours before you serve to let the flavors mix together.

Start by boiling 1 (16 oz.) package of medium pasta shells according to the package directions.

While the noodles are boiling, chop 1 cup of red onions, 1 cup of green peppers, 1 cup of sliced radishes and cut 1 pint of grape tomatoes by cutting each tomato in half.

Now set the vegetables to the side and mix up your dressing. In a bowl combine the 14 oz. can of sweetened condensed milk, 2 cups of mayonnaise, ½ cup of white vinegar, ¼ teaspoon of salt, and ½ cup of sugar.

Drain your pasta and rinse it in cold water. Now you can mix everything together in a large bowl.

Refrigerate for at least 3 hours before you serve to let the flavors mix together.

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Today’s recipe is an easy pasta dish loaded with fresh tomatoes and dill. It’s late July, which means you are going to start seeing ripe tomatoes in your garden. And now all you need are some great recipes to use them up. This is the perfect recipe for you to showcase your garden favorites. And if you love dill, you are going to love this recipe’s incredibly creamy dill dressing. Attention dill lovers: This will become your favorite summer picnic recipe.

This dish is very easy to make. Overall it’s about a 30 minute project with a delicious reward. The first thing you will need to do is boil 3 cups of Rotini pasta according to the package directions.

Drain the pasta and let it cool. Now set the pasta to the side and chop up the 1 1/2 cups of tomatoes, then chop the 1 cup of ham, and chop 1/4 of a cup of onions.

Mix the tomatoes, ham, onions, and 1 cup of frozen peas in with the pasta. Then chop 3 tablespoons of fresh dill and set it to the side.

Now whisk the dressing together. Take 1 cup of buttermilk and whisk it in a 1/2 cup of mayonnaise. Then whisk in the chopped dill, 1/2 teaspoon of garlic salt and 1 tablespoon of distilled white vinegar.

Now mix the dressing into the pasta and vegetable mixture.

Now refrigerate until ready to serve. You can always lighten the recipe up by using low-fat mayonnaise.

The first thing you will need to do is boil 3 cups of Rotini pasta according to the package directions.

Drain the pasta and let it cool. Now set the pasta to the side and chop up the 1 1/2 cups of tomatoes, then chop the 1 cup of ham, and chop 1/4 of a cup of onions.

Mix the tomatoes, ham, onions, and 1 cup of frozen peas in with the pasta. Then chop 3 tablespoons of fresh dill and set it to the side.

Now whisk the dressing together. Take 1 cup of buttermilk and whisk it in a 1/2 cup of mayonnaise. Then whisk in the chopped dill, 1/2 teaspoon of garlic salt and 1 tablespoon of distilled white vinegar.

Now mix the dressing into the pasta and vegetable mixture.

Now refrigerate until ready to serve. You can always lighten the recipe up by using low-fat mayonnaise.

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Valentine’s Day is this Saturday…. Do you know what you’re cooking for your special someone? Well I have an idea of what I am cooking. I am going to create an Olive Garden experience right in the comforts of my own home. My sister made up this recipe a few years back when I wanted to serve an Olive Garden style dinner menu for my daughter’s birthday party. She went to the Olive Garden and counted the ingredients in the salad bowl. That effort was a great start, but we needed more information to get it very close. Fortunately my sister-in-law (who used to work at the Olive Garden) gave us some suggestions to perfect the recipe. When I served this salad for the first time, it was paired with lasagna. However, I have an amazing Chicken Alfredo recipe here on the blog that would be a wonderful addition to your Valentine’s Day menu.

Start by slicing the onion and tomatoes. Then pour your salad mix into a large bowl. If you didn't want to use a salad mix, you could chop up romaine lettuce to fill the bowl. Then add the onions and tomatoes. Next drain and rinse the olives. Add ten olives to the salad and then add five Pepperoncini peppers. Mix the salad together. Serve with shredded Parmesan cheese, croutons, and Italian dressing on the side.